Spinach Artichoke Dip

Note: This is supposedly the recipe they use at California Pizza Kitchen. It freezes well and can be made ahead of time and heated up in the oven. Yum!

1/4 c. olive oil, 2 T. butter
3/4 c. diced onion, 1 1/2 T. minced garlic
1/2 c. flour, 1 1/2 c. chicken stock
1 1/2 c. heavy cream, 3/4 c. Parmesan cheese
2 T. chicken bouillon, crumbled, 1 1/2 T. lemon juice
1 tsp. sugar, 3/4 c. sour cream
12 oz. frozen and defrosted spinach, 6 oz. canned artichoke hearts cut up
1 c. Monterey Jack cheese, 3/4 tsp. Tabasco sauce

In a large saucepan, warm the olive oil and butter over medium heat. When the butter has melted, add onion and cook until wilted (4 minutes). Add the garlic and cook 2 minutes longer, stirring occasionally. Sprinkle the flour over the onion mixture. Cook, stirring constantly, until mixture turns golden brown in color (12 minutes). While whisking, slowly pour chicken broth into onion-flour mixture until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Allow the mixture to simmer and remove from the heat. Add the Parmesan, bouillon, lemon juice and sugar. Stir until thoroughly blended. Add the sour cream, spinach, artichoke hearts, Monterey Jack cheese and Tabasco sauce. Stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a serving bowl and serve immediately with chips or bread cubes.